ROASTED BRUSSELS SPROUTS with SUN-DRIED TOMATO PESTO
1-½ lbs brussels sprouts, halved
2 tsp extra virgin olive oil
2 Tbsp water
Salt and pepper
Pesto - recipe follows
~ Toss brussel sprouts with olive oil, salt and pepper
~ Place on a rimmed baking sheet and sprinkle with 1 Tbsp water
~ Roast @ 400 degrees for 10 minutes
~ Stir and sprinkle with 1 Tbsp water, continue roasting until tender, about 10 minutes
~ Toss with pesto and serve
PESTO:
3 tsp extra virgin olive oil
5 Tbsp water
1 minced garlic clove
1/4 cup chopped sun dried tomatoes (not in oil)
1 Tbsp toasted pine nuts
2 tsp red wine vinegar
1/2 tsp dried oregano
1 Tbsp shredded Parmesan cheese
~ Place all pesto ingredients except the parmesan cheese in a food processor
~ Pulse until rough pesto forms
~ Stir in shredded Parmesan cheese
~ Toss pesto with roasted brussel sprouts and serve
